QUALITY AND HEALTH OF PRODUCTS OF ANIMAL ORIGIN unit B
Learning outcomes of the course unit
The goals of the unit are the following:
1) evaluation of the microbial component of food products, with special emphasis on microbial contamination during handling, distribution and serving of food products of animal origin (meat, milk and eggs).
2) study of some of the most important microbial food-borne diseases caused by Listeria monocytogenes, verocytotoxin-producing Escherichia coli, heat tolerant Campylobacter, Enterobacter sakazakii, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens.
3) study of food-borne viral infections and prevention strategies for the consumer
Course contents summary
The study of microbial contamination of foods of animal origin (such as meat, milk ang eggs), together with the evaluation of their hygienic status willl be performed.
The most important microbial foodborne diseases will be studied, as for example the infections caused by Listeria monocytogenes, heat tolerant Campylobacter, verocytotoxin-producing Escherichia coli, Enterobacter sakazakii, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens. The main foodborne viral diseases (Calicivirus, Hepatitis A virus, Hepatitis E virus and Poliovirus infections) will be studied, together with stragies of their prevention.
The most recent European and Italian laws regarding food production and food safety will be discussed.
Rondanelli, Fabbi, Marone: "Trattato sulle infezioni e tossinfezioni alimentari". 2005, Selecta Medica, Pavia.
De Felip: "Recenti sviluppi di igiene e microbiologia degli alimenti". 2001. Tecniche Nuove, Milano.